Wigmore - Soft Sheep Milk British Artisan Cheese

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Wigmore - Rennet & Rind British Artisan Cheese
£9.60
200GM400GM750GM1KG

Modern farmhouse semi-soft cheese. Lovely light mushroom earthy rind, just beneath the rind where the breakdown is stronger we get some savoury meaty sometimes nutty flavours emerge and more milky towards the core, providing a very well balance cheese.  

The curd is washed to remove excess whey, then packed in moulds to drain. This creates a low-acid cheese, which retains the sweetness of the milk and develops a voluptuous consistency. 

Available Online, In Our Stamford Store and via Rennet & Rind Wholesale

  • MILK
  • LOCATION
  • CHEESEMAKER
  • NUTRITION

HERD

 Friesland

The East Friesian is a breed of dairy sheep originating from East Frisia in northern Germany. It is one of the best sheep breeds in terms of milk yield per ew

MILK

Pasteurised

Pasteurised milk is used in the process of making Tunworth cheese. The process of pasteurisation involves heating milk to 71.7°C for at least 15 seconds (and no more than 25 seconds). Because of the nature of the heat treatment it sometimes referred to as the ‘High Temperature Short Time’ (HTST) process. Once the milk has been heated, it is then cooled very quickly to less than 3°C. The equipment which is used to heat and cool the milk is called a ‘heat exchanger’.

RENNET

Suitable for vegetarians

Vegetarian rennets are either vegetable-based (made from plants such as figs, nettles and thistles), microbial (produced using moulds and fungi sources) or made using genetically modified rennet.

RISELY, BERKSHIRE, British isles

Riseley is a village in the English county of Berkshire, adjacent to the border with Hampshire. It is located around 6 miles south of Reading and 8 miles north-east of Basingstoke, and is bypassed to the west by the A33 road

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Village Maid Cheeses team

Village Maid Cheese

Village Maid has been at the heart of British artisan cheesemaking since 1986, when Anne Wigmore set up her dairy in the Berkshire countryside. Anne had trained at the National Institute for Research in Dairying in Shinfield, and her ambition was simple but bold: to make original cheeses in Britain that stood shoulder to shoulder with the best of Europe.


Her first creation, Spenwood, quickly became a modern classic – a hard sheep’s milk cheese inspired by Pecorino, but very much its own thing. Not long after came Wigmore, a delicate, bloomy-rinded sheep’s cheese with an almost Brie-like texture, followed by other small-batch experiments that helped put Village Maid on the map.


Nearly forty years on, the dairy is still thriving. Today it’s led by Anne’s son Jake and his wife Kaye, who have taken the reins and continue to build on her legacy. They’ve added their own mark with newer cheeses like Heckfield – a supple, buttery washed rind – while keeping the classics alive and true to their roots. It’s very much a family business, with craft, care, and continuity running through everything they do.

What I admire most about Village Maid is their balance of tradition and innovation. Anne broke new ground when British artisan cheese was still in its infancy. Jake and Kaye are carrying that spirit forward, championing milk from local farms and refining techniques that bring out the best in every batch.


I last visited them not long ago – you can read about it here – and what stood out wasn’t just the cheeses themselves, but the atmosphere in the dairy. It’s calm, confident, and focused. Everyone knows the value of what they’re making. There’s no gimmickry, just patience, precision, and pride in doing things properly.


At Rennet & Rind we’re proud to mature and sell Village Maid’s cheeses. Independent makers like this don’t just keep British cheesemaking alive – they push it forward. When you buy a wedge of Spenwood, Wigmore or Heckfield, you’re supporting a family that has given decades to the craft, and you’re tasting the best of what British cheese has become.



Sheeps' Milk, Salt, Vegetarian Rennet, Starter culture. 


Energy1344kj/325kcal
Fat28.0g
of which saturates18.2g
Carbohydrates<1.0g
of which sugars<0.1g
Protein18.3g
Salt1.56g


Disclaimer

Allergens, Ingredients and Nutritional Information Disclaimer

These details have been carefully prepared and are provided for information only. Whilst every effort, care and attention to detail has been taken to provide accurate details, we strongly recommend that you refer to the product label and packaging prior to consumption. Rennet & Rind is unable to accept liability for any errors and omissions or information that may be incorrect. If you require further information, please contact us on 01480 831 112 or email hello@rennetandrind.co.uk

THINGS THAT WE SELL THAT COMPLEMENT WIGMORE

The Duke
£13.50
Tunworth
£12.00
Driftwood
£10.50
Yarlington
£10.50

Customer Reviews

Frequently asked questions about Wigmore

What is Wigmore cheese?

Wigmore is a semi-soft ewe’s milk cheese — a British original that sits somewhere between a brie and a tomme, but really has a character all of its own. It’s got a yielding, silky texture under the rind, and the flavour evolves from light and floral to deep and savoury the longer it matures. This is the kind of cheese that starts quiet and finishes loud.

How is it made?

The curds are washed, not pressed, which keeps the cheese supple and allows it to break down gently from the rind inward. The milk is thermised, so it holds on to more of its natural nuance without being technically raw. It’s then matured in carefully controlled conditions to encourage a soft, even breakdown. When done well — and it usually is — it’s borderline spoonable under the rind.

What does Wigmore taste like?

Made with ewe’s milk — buttery, rich and high in solids — and vegetarian rennet. Sheep’s milk has around double the fat and protein of cow’s milk, which is why the texture of Wigmore is so unreasonably creamy.

Is it suitable for vegetarians?

Yes. Made with vegetarian rennet and pasteurised milk, so it ticks a few boxes for people who want full flavour but avoid raw milk or animal rennet.

Where is Wigmore made and who makes it?

It’s made by Village Maid Cheese in Berkshire — the same team behind Spenwood. Wigmore was created by Anne Wigmore after she left the National Institute for Research in Dairying. She was one of the early pioneers in British sheep’s milk cheesemaking, and this is her signature. If you’ve ever tried a French Brebis and thought “I wish we had something like this in Britain,” well, now we do.

What awards has it won?

Too many to list. It picked up a Super Gold at the World Cheese Awards and was named one of the top 16 cheeses in the world. Not bad for a cheese made by a small British team working with a notoriously tricky milk.

How should I serve it?

Let it come to room temperature — this one transforms with warmth. Slice it so you get a good bit of both the rind and the paste. A few toasted almonds, a drizzle of honey, or even just a slice of ripe pear and you’re sorted. It’s a cheese you want to eat slowly.

How should I store it?

Fridge between 5–8°C. Keep it in waxed or parchment paper — not plastic — and tuck it into a sealed container to protect the rind and stop it picking up fridge smells. Once opened, try to eat within a week (but let’s be honest, it rarely lasts that long). Always read label for storage instructions

How does Wigmore compare to other cheeses?

Think of it as the British answer to something like a French Brebicet or a washed-curd Reblochon-style sheep’s milk cheese — but more subtle. It's not as salty or sharp as a Roquefort, not as dense as a Manchego, and definitely creamier than most soft bloomy rinds. What makes Wigmore special is that balance — floral, buttery, and savoury without ever being overwhelming.

What do cheesemongers love about it?

It’s the texture. You cut into a ripe Wigmore and the paste just slumps gently onto the board — not runny, just perfect. It’s one of those cheeses that makes people lean in and ask, “What’s that one?” It’s also incredibly versatile — you can eat it on its own, melt it gently over vegetables, or even drop a wedge into warm lentils and let it melt through. It behaves well, eats better, and keeps us cheesemongers smiling.